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New Insights into Yeasts’ Interactions with Other Microorganisms
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New Insights into Yeasts’ Interactions with Other Microorganisms

A Special Issue of Journal of Fungi (ISSN 2309-608X) belonging to the section "Fungal Cell Biology, Metabolism and Physiology".

Deadline for manuscript submissions: 30 October 2026 | Viewed by 2112

Editor

Dr. Nicolas O. Soto-Cruz

E-Mail Website
Guest Editor
Departamento de Ingenierías Química y Bioquímica, Tecnológico Nacional de México/IT Durango, Durango, Mexico
Interests: yeast physiology; yeast–yeast interactions; valorization of residues; volatile compounds production; bioprocesses; mathematical modeling
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Yeasts are present in a wide variety of environments, where they interact with each other and with other organisms in various ways, ranging from positive to negative and neutral. The physiological response of yeasts to interactions with other living beings can be characterized using diverse research tools. New insights into yeast interactions with other microorganisms (bacteria, filamentous fungi, algae, and different yeasts) push the boundaries of knowledge. Still, they can also expand and improve the application of yeasts in various bioprocesses.

This Special Issue will enclose a comprehensive range of original research and review papers. We enthusiastically welcome manuscripts on the interaction of yeasts with other microorganisms. Authors are invited to submit manuscripts focused on a diverse range of topics, including but not limited to the characterization and understanding of yeasts' interactions with other microorganisms, using microbial kinetics, omics tools, mathematical modeling, and other research methodologies.

Dr. Nicolas O. Soto-Cruz
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-anonymized peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Journal of Fungi is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • biotic interactions
  • epigenomics
  • microbial kinetics
  • modeling
  • non-Saccharomyces yeasts
  • metabolomics
  • microbial stress
  • transcriptomics
  • yeast physiology
  • yeast–yeast interactions

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Published Papers (3 papers)

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Research

22 pages, 8259 KB  
Article
Magnetic Nanoparticle-Assisted Immobilized Co-Culture of Saccharomyces cerevisiae and Kluyveromyces marxianus: Effects on Ethanol Production, Sugar Consumption, Biomass Reuse, and Volatile Metabolite Profiles
by Arianna Núñez-Caraballo, Rodolfo Ramos-González, Cristóbal N. Aguilar, Georgina Michelena-Álvarez, Miguel A. Aguilar-González, José L. Martínez-Hernández and Anna Iliná
J. Fungi 2026, 12(8), 593; https://doi.org/10.3390/jof12080593 - 10 Aug 2026
Viewed by 760
Abstract
Yeast-assisted mixed-culture fermentations have gained attention for their ability to enhance fermentation efficiency and modulate metabolite production. There is little knowledge on the impact of magnetic nanoparticle-assisted immobilization on yeast–yeast interactions during alcoholic fermentation. The co-culture platforms of Saccharomyces cerevisiae and Kluyveromyces marxianus [...] Read more.
Yeast-assisted mixed-culture fermentations have gained attention for their ability to enhance fermentation efficiency and modulate metabolite production. There is little knowledge on the impact of magnetic nanoparticle-assisted immobilization on yeast–yeast interactions during alcoholic fermentation. The co-culture platforms of Saccharomyces cerevisiae and Kluyveromyces marxianus, immobilized on chitosan-coated manganese ferrite nanoparticles, were applied in the fermentation of sugarcane molasses and sugarcane juice in the present study. The chitosan-coated MnFe2O4 nanoparticles were prepared using a one-step coprecipitation reaction followed by hydrothermal treatment and were characterized by X-ray diffraction, Fourier transform infrared spectroscopy, vibrating sample magnetometry, and scanning electron microscopy. An immobilized co-culture system has been shown to provide faster sugar consumption and higher ethanol production than non-immobilized-cell fermentations. Operational stability of the immobilized biomass and higher ethanol production by reuse were confirmed by repeated fermentation cycles. Bioproduction of volatile metabolites varies among monoculture, co-culture, non-immobilized-cell, and immobilized systems, with yeast interactions and magnetic immobilization also affecting secondary metabolite production during fermentation. The findings confirm that magnetic nanoparticle-assisted co-culture fermentation would be an attractive nanobiotechnological tool for enhancing alcoholic fermentation and shed new light on yeast interactions with the nanostructured system when combined with the immobilized solution. Full article
(This article belongs to the Special Issue New Insights into Yeasts’ Interactions with Other Microorganisms)
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17 pages, 2502 KB  
Article
Kombucha as a Reservoir of Probiotic Yeasts Tailored for Plant-Based Fermentations
by Laura Canonico, Alice Agarbati, Federica Zannini, Maurizio Ciani and Francesca Comitini
J. Fungi 2026, 12(8), 559; https://doi.org/10.3390/jof12080559 - 30 Jul 2026
Viewed by 332
Abstract
Kombucha is a reservoir of health-promoting yeast strains. In this study, molecular characterization of the Kombucha microbiota led to the identification of 52 distinct yeast isolates, highlighting a complex community, where Brettanomyces anomalus was identified as the dominant yeast species. Other key species [...] Read more.
Kombucha is a reservoir of health-promoting yeast strains. In this study, molecular characterization of the Kombucha microbiota led to the identification of 52 distinct yeast isolates, highlighting a complex community, where Brettanomyces anomalus was identified as the dominant yeast species. Other key species were identified, such as Pichia membranifaciens, Torulaspora delbrueckii, Zygosaccharomyces bailii, Starmerella bacillaris, and Meyerozyma guilliermondii. These isolated yeasts were screened for essential probiotic requirements, demonstrating excellent functional traits showing over 80% survival rate under simulated gastric and gastrointestinal conditions. Regarding the surface properties, wide cell hydrophobicity and auto-aggregation capabilities were seen. Broad antioxidant ability and robust antimicrobial activity against Escherichia coli and Staphylococcus aureus were observed, highlighting a protective function. Two strains of T. delbrueckii and one strain of Z. bailii stood out as probiotic candidates and were technologically evaluated in different culture combinations: yeast formulation pools using a specialized “probiotic pool” (PP) and a broader “yeast pool” (YP) both yielded successful analytical and sensory profiles. A strain of Lachancea thermotolerans, isolated from a distinct natural matrix, was employed as a technological booster to drive a yeast-based, bacteria-free kombucha. This study confirmed that specialized kombucha yeasts were not just fermentation drivers, but sustainable assets for developing novel functional plant-based probiotic beverages. Full article
(This article belongs to the Special Issue New Insights into Yeasts’ Interactions with Other Microorganisms)
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19 pages, 2128 KB  
Article
Microbial Competition and Nutrient Limitation Remodel the Volatilome of Kluyveromyces marxianus
by Erick D. Acosta-García, Jesús B. Páez-Lerma, Martha R. Moreno-Jiménez, Edith Cortés-Barberena, Juan A. Rojas-Contreras and Nicolas O. Soto-Cruz
J. Fungi 2026, 12(7), 470; https://doi.org/10.3390/jof12070470 - 25 Jun 2026
Viewed by 540
Abstract
The use of Kluyveromyces marxianus in mixed cultures for fermentation processes has become increasingly relevant. This yeast is characterized by rapid growth, thermotolerance, broad sugar utilization, and the ability to produce aroma-active compounds. In this study, we evaluated changes in the growth and [...] Read more.
The use of Kluyveromyces marxianus in mixed cultures for fermentation processes has become increasingly relevant. This yeast is characterized by rapid growth, thermotolerance, broad sugar utilization, and the ability to produce aroma-active compounds. In this study, we evaluated changes in the growth and volatilome of a K. marxianus strain isolated from agave fermentation under microbial competition induced by co-cultivation interactions and nutritional limitation induced by a nutrient-deficient medium. The results indicate that these stress factors are significant drivers of metabolic changes, leading to substantial increases in the concentrations of key aromatic compounds. Stress-free conditions favor cell growth and the production of stable, reproducible volatile profiles, which is advantageous for batch-to-batch consistency (as in wine or mezcal production). While microbial competition and nutritional limitation induce reduced cell growth and loss of viability, they also lead to increased aromatic diversity, particularly the synthesis of β-phenethyl acetate, ethyl octanoate, and ethyl hexanoate. These findings demonstrate a relationship between environmental stress and the development of volatile profile complexity, offering new insights into harnessing stress-induced changes in the volatilome to optimize the sensory profile of traditional fermentations. Full article
(This article belongs to the Special Issue New Insights into Yeasts’ Interactions with Other Microorganisms)
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